• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stuffed Barbecued Shrimp

  • Recipe Submitted by on

Category: Shellfish, Seafood

 Ingredients List

  • -----------------------------CRABMEAT STUFFING-----------------------------
  • 2 lb Lump crabmeat, picked over
  • -twice
  • 1 sm Red bell pepper,
  • -seeded/finely diced
  • 1 sm Green bell pepper,
  • -seeded/finely diced
  • 1 sm Red onion, finely chopped
  • 1/2 c Parsley leaves, chopped
  • 2 Lemons, juiced
  • 1/4 ts Hot sauce
  • 3/4 ts Worcestershire sauce
  • 3/4 tb Cajun seasoning, * see
  • -directions
  • 2 md Eggs, slightly beaten
  • 1/4 c Mayonnaise
  • 2 tb Vegetable oil
  • 1/2 c Cracker crumbs (or more)


1/4 c Olive oil
2 md Red onions, finely minced
5 Stalks celery, finely minced
1 ts Fresh garlic, finely minced
1 ts Salt
1 tb Black pepper, freshly ground
2 ts Red pepper flakes
1 1/2 ts Dry mustard
1 ts Hot pepper sauce
4 c Red wine vinegar
3 c Water
1/2 c Fresh lemon juice
2 tb Dijon justard
1/4 c Worcestershire sauce
3 tb Fresh parsley leaves, finely
2 1/2 tb Fresh thyme leaves
1 c Tomato paste
3/4 c Dark brown sugar

12 lg Shrimp, peeled & deveined,
-tail left on
12 Strips bacon, fat rendered
-but still soft
1 qt Vegetable oil, (for frying)
1 c Whole milk
2 md Eggs, beaten
1 c Cracker crumbs [mebbe
Green onions, chopped
Lemon wedges

1 1/8 ts Salt
3/4 ts Paprika
1/2 ts White pepper
1/4 ts Onion pwdr
1/4 ts Garlic pwdr
1/4 ts Cayenne (+)
1/4 ts Black pepper
1/4 ts Dried thyme leaves
1/8 ts Dried basil leaves

*Rael's cajun seasoning: scale up in direct proportion; salt is variable.

FOR STUFFING: Combine all ingredients except cracker crumbs in nonreactive
bowl; stir to combine. Gradually add cracker crumbs until ingredients bind
[meaning, don't overmix - just until wetted/sticking]. Cover; reserve in

FOR THE "Q": Heat olive oil in large, nonreactive skillet over medium heat.
Add onions, celery, and garlic; saute 3 min. Add salt, black pepper, red
pepper flakes, dry mustard, and hot sauce; raise heat; saute 2 minutes. Add
vinegar, water, and lemon juice; simmer until reduced by 1/4. Stir in
remaining ingredients. Bring to boil; reduce by 1/2 (consistency should be

FOR SHRIMP: Butterfly each shrimp; fil with 1 TBSP crab stuffing. Wrap
strip of bacon around center; reserve in refrigerator 1 hour. Heat oil in
deep fryer to 350-deg F. Warm seafood "Q"; reserve. Dip each shrimp in
milk; dredge in flour; dip in eggs; roll in cracker crumbs; reserve. [do
this as quickly as possible so as breading doesn't become "wet"] Fry shrimp
until golden, abt. 5 minutes, or less; drain on paper towels.

To serve, mirror dinner plates with sefood "Q"; arrange 3 shrimp on each
plate; garnish with chopped green onions and lemon wedges.

frm. Food Arts/Jun 96

NOTES : Can be scaled up in direct proportions.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?